Pie with dried apricots and rice
6 servings
210 minutes
Apricot and rice pie is a refined dessert of Azerbaijani cuisine that combines the tenderness of dough, the sweetness of apricots, and the lightness of rice. Its history traces back to traditional Eastern recipes where fruits and grains form harmonious flavor unions. Apricot gives the pie a rich fruity aroma, while rice adds airiness and softness to the filling. Butter and sugar subtly highlight the sweetness, creating a delicate aftertaste. This pie is perfect for cozy family tea gatherings and festive tables, and its balanced composition makes it not only delicious but also a nutritious treat. Ideal as a standalone snack or an addition to hot tea with aromatic herbs.
1
Heat the milk. Mix flour, yeast (if Turkish, 5-7 grams is enough), sugar, and salt. Add the mixed dry ingredients to the milk and add 2-3 tablespoons of sunflower oil. Knead the dough and let it rise.
- Milk: 270 ml
- Wheat flour: 450 g
- Dry yeast: 10 g
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Vegetable oil: 3 tablespoons
2
While the dough rises, boil 150 grams of rice until semi-cooked. Rinse 350–400 grams of dried apricots.
- Rice: 150 g
- Dried apricots: 360 g
3
When the dough has risen, roll out half of it and place it on a baking sheet or a large wide pan. Then evenly distribute the dried apricots. On top, add rice, sprinkle a little sugar, add a few pieces of butter (30-50 g), and cover the pie.
- Dried apricots: 360 g
- Rice: 150 g
- Sugar: 2 tablespoons
- Butter: 30 g
4
Take some milk and mix it with half a teaspoon of sugar, then brush this mixture on the pie. Let it sit for 10-15 minutes, then bake at 180 degrees until done.
- Milk: 270 ml
- Sugar: 2 tablespoons
